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Page 1
Antibiotic susceptibility of Bacillus velezensis.
FEMS Microbiol Lett. 2022 Mar 11;369(1):fnac017. doi: 10.1093/femsle/fnac017.
FEMS Microbiol Lett. 2022.
PMID: 35167684
Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea.
Kong H, Kim SH, Jeong WS, Kim SY, Yeo SH.
Kong H, et al.
Foods. 2022 Nov 10;11(22):3573. doi: 10.3390/foods11223573.
Foods. 2022.
PMID: 36429165
Free PMC article.
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Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four Bacillus spp.
Jang M, Jeong DW, Heo G, Kong H, Kim CT, Lee JH.
Jang M, et al. Among authors: kong h.
J Microbiol Biotechnol. 2021 Mar 28;31(3):447-455. doi: 10.4014/jmb.2012.12051.
J Microbiol Biotechnol. 2021.
PMID: 33526757
Free PMC article.
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Safety and Technological Characterization of Staphylococcus xylosus and Staphylococcus pseudoxylosus Isolates from Fermented Soybean Foods of Korea.
Kong H, Jeong DW, Kim N, Lee S, Sul S, Lee JH.
Kong H, et al.
J Microbiol Biotechnol. 2022 Apr 28;32(4):458-463. doi: 10.4014/jmb.2111.11040.
J Microbiol Biotechnol. 2022.
PMID: 35001006
Free PMC article.
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Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non-Saccharomyces Strains.
Jeong WS, Kong HR, Kim SY, Yeo SH.
Jeong WS, et al.
Microorganisms. 2023 Jun 5;11(6):1503. doi: 10.3390/microorganisms11061503.
Microorganisms. 2023.
PMID: 37375005
Free PMC article.
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